Intended for drizzling over her vegan Dark Chocolate Almond Cake, Chef Claire Criscuolo (RN, CCP) created this recipe and many more excellent vegetarian recipes for her three cookbooks. She and her husband established Claire’s Corner Copia, a vegetarian restaurant in New Haven, Connecticut.
Ingredients & Directions:
Sift 1 cup confectioners’ sugar and ½ cup dark unsweetened cocoa powder into a bowl. Stir in 1 tablespoon ground espresso, not brewed. Add ¼ cup plain organic soymilk all at once and, using a spoon, beat until smooth. Drizzle over top of a cooled cake, using a rubber spatula to scrape the bowl.